pasta sheets

Beltane Recipes


  • Cheese and Chive Wafers
  • Pasta and Fresh Vegetables
  • Honey-Almond Pound Cake

Cheese and Chive Wafers, Yield: 12 wafers:


  • ½ cup (125 mL) grated sharp cheddar cheese
  • ¼ cup (50 mL) butter, softened
  • ½ cup (125 mL) flour
  • 1/8 tsp (0.5 mL) smoked paprika
  • 1 tbsp (15 mL) chopped fresh chives.


  1. Preheat the oven to 375 degrees F (190 degrees C)
  2. In a medium bowl, mix cheese and butter together. Then, add flour, paprika, and chives. Mix thoroughly. 
  3. Cover mixture and place in the refrigerator for an hour, or until firm.
  4. Shape into one inch balls and flatten into coin shapes.
  5. Place on an ungreased cookie sheet and bake for 10-12 minutes, or until golden.
  6. Let cool slightly before removing from cookie sheet.

Pasta and Fresh Vegetables, Yield: two servings:


  • 1 small red pepper
  • 2 asparagus spears
  • 2 green onions
  • 1 carrot
  • 4 oz (115 g) snow peas
  • 3 ripe plum tomatoes
  • 2 tbsp (25 mL) olive oil
  • 1 tbsp (15 mL) butter
  • 2 tbsp *25 mL) fresh basil, chopped
  • ½ cup (125 mL) dry white wine
  • Salt and pepper to taste
  • Fresh parsley to garnish
  • Enough fettuccine or angel hair pasta or two


  1. Julienne-slice all the vegetables, except for tomato and snow peas, into one inch pieces.
  2. In a medium pot, bring water to a boil and add all the vegetables, except for tomato and onion, and cook for one minute. Remove, drain, cool, and pat dry.
  3. Bring the water to a boil again and cook the fettuccine/angel hair pasta according to the directions on the box. Drain and drizzle with one tbsp (15 mL) olive oil and set aside.
  4. Heat the butter and remaining olive oil in a large sauce pan.
  5. Add tomatoes, green onion, white wine, basil, salt, and pepper. Cook for 4-5 minutes.
  6. Add the cooked pasta, reserved vegetables, and chopped parsley.
  7. Toss gently and place on plates

Honey-Almond Pound Cake, Yield: 10 servings


  • ½ cup (125 mL) slivered almonds
  • 2 cups (500 mL) all purpose flour
  • 2 tsp (10 mL) baking powder
  • ¼ tsp (1 mL) baking soda
  • 2/3 cup (175 mL) liquid honey
  • 1 cup (250 mL) unsalted butter
  • 3 eggs
  • 1 tsp (5 mL) vanilla


  1. Preheat oven to 325 degrees F (160 degrees C)
  2. Toast almonds over medium heat until golden
  3. In a small bowl, stir together flour, baking powder, and baking soda.
  4. In a large bowl, use an electric mixer to cream butter until fluffy.
  5. Gradually add honey, then the eggs one at a time, and vanilla. Beat until well mixed, but not totally smooth.
  6. Fold in flour mixture and almonds and mix again.
  7. Pour into a buttered and parchment (or wax) paper lined 8 x 4 inch loaf pan.
  8. Level top and bake in the center of the oven for 1 hour and 10 minutes*
  9. Cool in pan on rack for 15 minutes.
  10. Turn out onto rack to cool further. 
  11. Add bowls of fresh fruit, like strawberries if you like

*To check doneness, use a toothpick and stick it in the middle of the cake, if it comes out clean, the cake is done.

muslimsmoak  asked:

Crossover headcanon: Oliver, Mrs. Danvers and Joe West cooking for everyone for the holidays. Oliver and his chicken cordon blue. Mrs Danvers and her Thanksgiving specialities. And Joe and his mother's recipes. And imagine Oliver thinking "Is this what cooking with your mother is like?" cos he's reminded of Moira and then Kara jumps in and says he can borrow her mother anytime.

Joe being very reluctant to actually like Oliver but then the archer reveals his slow cooker, lifting it into the air above his head as if it’s Simba, and the detective has to call a truce with him because every respectable good man has a slow cooker and the one Oliver has, is one of the best ones on the market. Eliza teaching Oliver how to make a proper lasagne and then Oliver declares that they need more pasta sheets in it because Kara and Barry are going to need the carbs, and Eliza basically declares at that point that she would adopt him if she could.

I LIVE FOR THESE HEADCANONS @somewhatinvisible.

Kitchen Start-up

Over the years I’ve built up stacks of ingredients in our dry store cupboard at the studio along with ample strange but wonderful cooking and baking equipment. Half a jar of this, a packet of that, some leftover of this and the odd one or two of that! It has to be just about the best place on earth to recipe develop because we can experiment and allow the idea to take a path of its own, plus instantly try out some of your suggestions on twitter, Facebook and YouTube because we have the ingredients to hand.

But it hasn’t always been that way and we can’t all be so lucky! I’ve just bought and moved into my first home and you know what that means? Well, aside from the fact that I may well have to cook up a few recipes for my own ‘Made Personal’ episodes… especially after all the likes the FridgeCam has had! But more importantly, I get to kit out a kitchen from scratch… starting a fresh! So this is what I’d recommend… (Bear with me… there’s a lot!)


Start simple… you can always add to it… just make sure you have the essentials. There is no finite list, it will be personal, but for me…

-       kettle

-       toaster

-       coffee machine

-       stick blender

-       food processor (I still love the little mini-chopper!)

-       microwave



This goes without saying… the list is endless! Every time I see a gadget I want to try it… even if I know up front that I’ll never use it more than once (A pineapple slicer, cherry pitter or strawberry huller to name but a few.)

-       The Sorted cookware range ;) (perfect for any beginner and covers the basics)

-       baking and roasting trays

-       mixing bowls

-       ramekins

-       temperature probe

-       rolling pin, baking beans, wire rack

Crockery, Cutlery, Serving bowls & Glassware

Personally, I like things to match… but then that’s because I’m anal like that! There are much cheaper and quirkier ways of stocking your cupboards with enough stuff to eat off of or with (car boot sales, charity shops for example), but if this is your one chance to start from scratch then treat yourself to what you prefer. I love to entertain where possible… so serving bowls and platters a big must for me!


You’ll be doing a weekly shop (or perhaps even more frequently) for fresh stuff anyway and you’d be smart to find out where and when your local markets are so you can seek out a bargain… but these I like to have at basic level to begin with…

STAPLES – rice, noodles, pasta, lasagne sheets, couscous, polenta and bag of spuds.

OIL & VINEGARS - half decent olive oil, plain vegetable or sunflower oil, one type of vinegar (choose a favourite, red wine, white wine, cider, malt)

SPICES & HERBS – Ground… cumin, coriander, cinnamon, paprika, chilli powder and mixed herbs. Salt and pepper. Vegetable stock cubes. Spice blends… Cajun, Chinese 5 spice, garum masala, mixed spice.

TINS - tinned fish – tuna/salmon/sardines, tinned tomatoes (or carton of passata), tinned beans, coconut milk, tinned fruit.

BAKING - sugar (white and/or brown), plain flour, baking powder, vanilla essence, porridge oats, honey, golden syrup, dark chocolate.

FRIDGE – butter, eggs, milk, mayonnaise.

FREEZER – peas, spinach, ice cream, ice cubes.

LARDER – potatoes, onions, garlic, bread.

MISC – mustard, pesto, horseradish sauce, Worcestershire sauce, soy sauce, Tabasco, jam, marmite, peanut butter.


No true home of mine would ever be complete without a good selection of wine, ice cold beers in the fridge and a generously stocked bar with mixers. Not that I drink very often, but when I do, I like to enjoy something to match my food or mood. Plus, it’s always nice to offer a choice to family or friends when they pop by.


The weird stuff that doesn’t fit into any other category but is damn useful!

-       Cleaning stuff… boring I know, but kitchen cloths, kitchen roll, scourers and the alike are pretty essential.

-       Tea-towels and oven cloths.

-       Clingfilm, greaseproof paper and tin foil.

-       Sandwich bags and Tupperware containers to stash leftovers.

-       Notepad or board and pens to jot down recipe ideas or shopping lists when ingredients run low.

-       A bookshelf with ample space for your cookbooks… or ours! ;)

Okay… so this began as a list of essentials and slowly transformed into the ultimate wish-list. The challenge is… I can’t narrow that list down for you… we all have way too many preferences on food and cooking. I know that if I had of this I’d be a very happy man… but even this list of mine will take me a while to collect!



For Christmas I got an attachment for making sheets of pasta, and two cutters – one for spaghetti and one for fettuccini. (If you’re a follower, you’ve heard about this numerous times.) Right now, my favorite pasta to make and eat is farfalle. I’ve had so much fun creating this little bowtie shape, I’ve given pounds of it away.

Today I was looking to make a meal that didn’t require a trip to the store. My new go-to is this wonderful, tender and eggy pasta, so all I had to do was open the drawer in the freezer and pull out a bag of it. What else did I already have on hand? Some beautiful broccoli, a bowlful of shredded rotisserie chicken, fresh basil, parsley still growing in the garden, milk, dry sherry, and a hunk of Parmigiano Reggiano.

I knew this humble dish would be fabulous. I’ve cooked for so many years, putting this type of casserole-type meal together is as easy as making a beautiful béchamel sauce and then tossing in any good, fresh ingredients you happen to have on hand. Sometimes this kind of dish ends up baking in the oven for a while, but not today. The pasta was perfect, and I was hungry.

If I had known how much fun it was to make pasta, I would have asked for a pasta maker years ago. However, this new love affair had better taper off soon, or my workout pants are going to need to be replaced.

Creamy bowtie pasta with chicken and broccoli. Serves four.


  • ½ pound farfalle (bowtie) pasta, fresh or dry
  • 2 cups broccoli florets
  • 3 tablespoons butter
  • 1 shallot, minced
  • 3 tablespoons all purpose flour
  • ½ teaspoon salt, or more if needed
  • ¾ cup milk
  • 2 tablespoons dry sherry
  • ¾ cup chicken broth
  • 1/3 cup freshly grated parmesan cheese, plus more for the finished dish
  • 1 cup or so chopped or shredded chicken (you can leave the chicken out if you want)
  • Chopped parsley
  • Chopped basil (if you have some on hand)


Bring a large pot of salted water to boil. Add the pasta. With 5 minutes of cooking time left, add the broccoli. Cook until pasta is al dente, or however you like it. Drain pasta and broccoli in a colander. Note: If you’re using fresh pasta, it doesn’t take long to cook, so the pasta and the broccoli go in together.

Meantime, in a large saucepan melt the butter over medium heat. Add the shallots and cook, stirring frequently until they’re translucent, about 5 minutes. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Add the milk, chicken broth, and dry sherry. Whisk until sauce comes to a boil and continue to cook for another minute. Add the parmesan cheese. Taste, and add more salt if needed.

Turn heat to low and add the chicken, pasta, and broccoli. Continue to cook only until all ingredients are heated through. Serve in a preheated bowl and pass around more cheese.


Homemade Valentine raviolis

When I need fresh pasta sheets I go to the Pastaworks Northwest in City Market on NW 21st Avenue. Yesterday I brought home three beautiful sheets.

Ricotta, mozzarella and freshly grated Parmesan cheese were stirred together with an egg and fresh spinach. The pasta was cut into heart shapes and filled, the edges brushed with a little egg and then crimped with the tines of a fork. I reached into our freezer and pulled out some of the marinara sauce I made last summer from our homegrown tomatoes. The sauce simmered and the ravioli gently boiled.

I’ll post the picture of our special Valentines dinner later today.

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

submitted by thewayweate

By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.

With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

Prepare the Spicy Corn Purée:

2 - Fresh, whole Jalapeño Peppers

1 - Can of Baby Corn

½ Cup - Heavy Cream

Salt and Pepper

Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.

Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.

In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 

Prepare the Pumpkin Fettuccine:

1 Cup - All-Purpose White Flour

1 Cup - Semolina Flour

1 Teaspoon - Kosher Salt

¼ Teaspoon fresh ground pepper

2 tablespoons - Olive Oil

2 - Egg Yolks

2/3 Cup - Canned Pumpkin Puree 

2 Cups - Grape Tomatoes

10 to 12 - White Pearl Onions

1 Tablespoon - fresh rosemary

¾ Cup - Tinned Chicken Broth

1 Cup - Sliced Black Olives

1 Cup - Fresh Chick Peas (Casing Removed)

Preheat oven to 450.

Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 

Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.

Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)

in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.

Remove 2 discs of pasta from refrigerator (reserving other two for another meal).

On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.

Prepare The Chicken Breast:

2 - Bone-in Chicken Breasts

1 - tablespoon olive oil

pinch of salt 

pinch of pepper

Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.

Combine and serve the dish:

Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.

In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about ¼ cup of the spicy corn puree over or alongside the chicken. 

Vegetarian (vegan optional) lasagne

600 grams of tofu
600 ml of tomato purée
vegetable oil
2 tablespoons of salt
4 cloves of garlic
1 medium-sized onion
2-3 tablespoons of ground paprika (sweet)
summer savory
rosemary to taste
300 grams of grated cheese (i used trappist/monastery style cheese -replace with non-dairy cheese if vegan)
1 box of lasagne pasta (12 sheets)

béchamel sauce

Wash the tofu, slice it up and dry it with a clean kitchen towel or paper towels. Use your hands to crumble it into a bowl. Add spices (I didn’t specify how much but I suggest you make oregano and summer savory the ‘main theme’ and use everything else less generously). Mix well then add some oil to wet the mixture then leave it for at least 30 minutes.

Chop up the onion into small pieces and cook them on vegetable oil until they become ‘glassy’. Add the tofu mix and cook it unil brown on low-medium heat (that will take at least 30 minutes, be patient). When it’s almost done, chop up and add the garlic and the tomato purée, cook for a few more minutes then taste - add more spices if needed. Cook for another 10-15 minutes.

Get a (lasagne) pan, and layer sauce(s), cheese and pasta until you run out then bake at 180 Celsius degrees for about 40 minutes.

I love cooking but I’m not very good at writing down recipes (mostly because I hardly ever measure anything) so if you have any questions feel free to inbox me!

anonymous asked:

could you give some examples of foods we could eat (for someone who is thinking about becoming vegetarian) as in breakfast, lunch and dinner! I know there's plenty of vegetables and fruits but I need ideas since I don't want to be eating the same thing every day! and thank you



  • Chia pudding in various flavours (hazelnut milk + cacao + crushed hazelnuts to make nutella, matcha green tea powder + coconut milk + coconut chips, cinnamon + stewed apple + almond milk to make apple pie, soy milk + dried strawberries + fresh strawberries + homemade strawberry jam + whipped coconut cream to make strawberries and cream, pumpkin puree + crumbled spice shortbread biscuits from my upcoming zine + whipped coconut cream to make pumpkin pie… the combinations are endless!)
  • A big bowl of crunchy granola with coconut yoghurt and your favourite fruits on top (grapes, passionfruit, banana, rockmelon, blueberries, pineapple)
  • A stack of fluffy homemade pancakes (peanut butter and chocolate, strawberries and cream, matcha green tea with warm coconut milk, spiced apple pie, sticky date, coffee and chocolate, oreo, and so on are all flavours I have made - I recommend my ebook here in terms of pancake recipes! Woooo shameless self promotion)
  • An acai and blueberry bowl made extra thick by using frozen bananas, topped with additional berries and banana slices, a pile of homemade bircher muesli, and lots of raw nuts and seeds
  • A massive smoothie with loads of frozen banana chunks to make it super thick and creamy - my favourite flavours are blueberry + strawberry + banana + almond milk, cacao + mesquite + lucuma + maca + banana + coconut milk, banana + matcha + rice milk + ice cubes, banana + dates + vanilla + almond milk, and so on
  • A giant fruit salad, or perhaps even a mono meal of fruits e.g. half a watermelon, a bag of oranges, a bunch of bananas, a bag of apples, a bag of grapes, a bag of peaches, a bag of nectarines, a honeydew or rockmelon (cantaloupe in some countries), a pineapple or two, anything you can get your hands on! Preferably organic/local/in season.


  • Rice paper rolls filled with avocado, cos lettuce, rice noodles, red or orange capsicum, cucumber, grated carrot, cherry tomatoes, fresh grated ginger, mint, coriander, basil, parsley, and served with a peanut dipping sauce made with peanut butter, tamari/soy sauce, maple syrup, water, ginger, lemon/lime juice
  • Glutenous black rice and cardamom pudding topped with creamy coconut yoghurt/whipped coconut cream, pineapple slices, and black sesame seeds (you can find the recipe on Belle Gibson’s amazing Whole Pantry app)
  • Homemade brown rice/white rice/quinoa sushi with the apple cider vinegar rice mix that I posted on my Instagram a while ago, filled with avocado, cucumber, carrot, tofu, capsicum, or anything else you desire
  • Rice or corn crackers topped with fresh chickpea hummus, tomato slices, avocado slices, bean sprouts, baby spinach, and cracked pepper/sea salt
  • Oven fries made with a tablespoon of rice bran oil, 3 potatoes finely sliced into wedges, and garlic and herb salt, baked on fanbake until crispy then served alongside guacamole (avocado, tomato, red onion, chilli, lemon, salt, pepper) and tomato sauce
  • A massive bowl of banana icecream made with frozen banana chunks - my favourite flavour is salted caramel (frozen bananas + medjool dates + mesquite powder + peanut butter + sea salt), but any combination goes! Try out peanut butter and cacao, blueberry and strawberry, green tea and lemon, raspberry and cacao butter, and so on.


  • A rich, spicy indian curry made with (in this order) rice bran oil, onion, garlic, curry powder, mushrooms, tomatoes, potatoes, sweet potatoes, carrots, vegetable stock, cauliflower, coconut cream, broccoli, chilli flakes/fresh chilli, baby spinach leaves, coriander, parsley, all on top of a bed of freshly steamed rice or quinoa
  • Homemade vegan pizza made with Orgran’s gluten-free pastry blend, topped with tomato paste, zucchini circles, fresh tomato rounds, capsicum slices, pitted olives, mushroom slices, nutritional yeast, balsamic vinaigrette, and fresh herbs when it’s just come out of the oven
  • Rice or corn pasta spirals/spaghetti with a rich tomato, basil, parsley, onion, mushroom, zucchini, and chilli sauce. Would also be nice with your choice of beans stirred in e.g. lentils, red kidney beans
  • Rice risotto made with vegetable stock, nutritional yeast, mushrooms, some kind of nut cheese if it’s accessible to you, fresh broccoli, asparagus, lemon and other vegetables you love and would work well with the flavour combinations
  • Lasagne made with either gluten free pasta sheets or thinly sliced eggplant/zucchini/sweet potato as the layers, filled with a mix of lentils, tomato, basil, parsley, chilli, garlic, onion, mushroom, and so on (I prefer this without vegan cheese, but feel free to add it in if you’d like)

PS Make enough for leftovers because most of these options taste even better cold the next day, but ensure you store them in glass or metal bowls as plastic bowls taint the food and will stain, particularly with curry or spiced pastas


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Homemade One-Skillet Lasagna

Cheese. No-bake. One-skillet. Did I mention cheese? 3 kinds. 

Ah, Lasagna. The tedious, time-consuming, yet unbelievably delicious meal we all have a love/hate relationship with. Love as in “if it’s already made, bring me another serving please.” And hate because of the immense amount of work and time it takes to prepare a homemade one!  Why make lasagna at home when you can buy a frozen one? First thing’s first… you still have to bake the frozen one. Growing up, I was a major fan of the frozen lasagna from Costco. It’s freaking delicious. But it also takes about 2 ½ hours to bake. No one, not even a child, has time for that. Another reason to go homemade is simply because you control what is going into your food! No crazy preservatives or extra calories.  This recipe has become so beloved that I made it several times this last week, and will probably make a pan or two for my family’s Mother’s Day event at my house this weekend. It’s super easy, and clean-up is minimal because all it takes is one pan!  What You Need: Your largest pan with straight sides and a lid 1 28 oz can of Crushed Tomatoes - I used Safeway brand 2 oz EVOO Salt & Pepper 1 small yellow onion 3-4 Italian Sausages (Hot or Mild, I used Mild) ½ lb 80/20 Chuck  1 tsp Oregano 3 cloves garlic 2 tsp Italian seasoning 2 cups Beef broth - I used Safeway brand 8 sheets Barilla No-Boil Lasagna sheets (1 package comes with about 15 sheets. These are par-boiled and speed up your meal!) 1 cup (or more, I used a lot) shredded Jack and Mozzarella cheese blend 2 cups ricotta cheese  Zest of 1-2 lemons Fresh Basil  Fresh Parsley What To Do:  - Prepare all your ingredients first.  - Dice your onion into a ¼" dice, set aside.  - Taking a paring knife, score the Italian sausages lengthwise and remove the outer casing so that you are left with just the sausage. - Dice the garlic or mince it against a grater.  - In your large pan, add the olive oil on medium-high heat. A little before the oil begins to bubble, add the onions, Italian seasoning, a dash of salt and a few grinds of black pepper.  - Cook until the onions are tender and translucent. Add the garlic and stir. - Add the sausage and beef into the pan and break them up with a wooden spoon until they are all blended and nicely browned.  - Add the entire can of crushed tomatoes and stir.  - Pour in your 2 cups of beef broth and gently bring the pan’s contents to a boil. - Break about 8 sheets of no-boil lasagna sheets into large shards. It’s ok if small pieces break off, but I liked larger sheets so that it really felt like a traditional lasagna. Think 2" x 2" pieces. - As the sauce is gently boiling, nudge and nestle the pasta sheets beneath the liquid and meat. You want the pasta to be nicely distributed, because this is how the lasagna is going to set.  - Cover and lower the heat to a simmer and cook the noodles about 5 minutes. SO QUICK RIGHT - In a bowl, mix the ½ of the ricotta (1 cup) and fresh lemon zest - it really brightens up the dish!! Set aside. - With the rest of the ricotta, dot large spoonfuls around the pan. I also placed large basil leaves around the pan as it simmered. The more ricotta the better. Let it sink down into the pasta.  - Cover the entire pan with the shredded cheese and let it melt. Top with a few grinds of cracked pepper. YOU’RE DONE!  - Let it set about 10-15 minutes before serving so that it really has a chance to meld together.  - Top each serving with a spoonful of lemon zest infused ricotta cheese, a sprinkle of fresh parsley, and a sprig or two of basil.  This dish is so flavorful, so quick and truly easy to prepare. When my boyfriend said that this is one his favorite things I’ve ever made, and that  he’d even make it one night, that’s when I knew it was a successful recipe. So much dimension in flavor - from the fennel in the Italian sausage to the rich tomato sauce, gooey cheese and creamy ricotta. If you try this out please be sure to let me know and tag #brokeandcooking!

It was about time I cooked for Amy’s family, and with Amy’s no carbs type diet I went for no pasta lasagne.

The pasta sheets are blanched leeks and the cheese sauce is milk infused with onion, bay and nutmeg before thickening with corn flour.

They ate it all which I’m taking as a good sign!